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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
Microbiologyopen. 2020 Apr;9(4):e1009. doi: 10.1002/mbo3.1009. Epub 2020 Feb 11.
Microbiologyopen. 2020.
PMID: 32045510
Free PMC article.
Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
Litwinek D, Boreczek J, Gambuś H, Buksa K, Berski W, Kowalczyk M.
Litwinek D, et al.
PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022.
PLoS One. 2022.
PMID: 35030182
Free PMC article.
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Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
Mickowska B, Litwinek D, Gambuś H.
Mickowska B, et al. Among authors: litwinek d.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.
Acta Sci Pol Technol Aliment. 2016.
PMID: 28071042
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